Fried Wild Rice with Mustard Greens and Mushrooms

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it’s an earthy, savory side dish that could be a meal on its own.

How to Make It

Step 1

Working in 3 batches, heat 2 tablespoons canola oil in a large skillet over high. Add oyster mushrooms and shiitake mushrooms to skillet in a single layer; cook, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a baking sheet. Sprinkle all mushrooms evenly with 1 teaspoon salt.

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Review Body: This is a marvelous dish, abundant in textures and flavors. We have made it twice now, using kale one time, swiss chard another, and all shiitake mushrooms rather than oyster, and it is equally satisfying in any combination. The total estimated cooking time of 20 minutes is absurd. This is a labor intensive dish. Between the chopping of all of the vegetables, the boiling of the rice, the cooking of the mushrooms, and blending it all together, leave yourself a good couple of hours. But well worth it.